Warm, spiced, and crowned with luscious cream cheese filling, these Starbucks Pumpkin Cream Cheese Muffins taste just like the ones you’d find in your favorite coffee shop—but fresher, cheaper, and homemade with love. Whether you’re prepping for a cozy fall brunch or just want a seasonal treat with your morning coffee, these muffins are guaranteed to hit the spot.
Why You’ll Love This Recipe
- Rich, moist, and packed with pumpkin spice.
- Copycat perfection without the price tag.
- Simple ingredients—nothing fancy needed.
- Make-ahead friendly—they freeze beautifully.
- Perfect for breakfast, snacks, or dessert.
Ingredients You’ll Need
For the Muffin Batter
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tbsp pumpkin pie spice (or 2 tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger + ¼ tsp cloves)
- ½ tsp salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 tsp vanilla extract
For the Cream Cheese Filling
- 6 oz cream cheese, softened
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
Optional Topping
- ¼ cup pepitas (roasted pumpkin seeds)
- OR
- Brown sugar streusel (2 tbsp flour + 2 tbsp brown sugar + 1 tbsp butter)
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with oil or cooking spray.
Step 2: Make the Cream Cheese Filling
In a medium bowl, combine:
- 6 oz softened cream cheese
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
Mix until smooth and creamy. Set aside (or refrigerate while you prep the batter for easier scooping).
Step 3: Make the Muffin Batter
In a large mixing bowl, whisk together:
- 1 ¾ cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tbsp pumpkin pie spice
- ½ tsp salt
In a separate bowl, whisk:
- 1 cup canned pumpkin
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Pour wet ingredients into the dry ingredients and mix gently until just combined. Don’t overmix—it’s okay if a few lumps remain.
Step 4: Assemble the Muffins
- Fill each muffin cup about ¾ full with pumpkin batter.
- Using a spoon or piping bag, place about 1 tablespoon of cream cheese filling in the center of each muffin.
- Sprinkle each muffin top with pepitas or a pinch of brown sugar streusel if desired.
Step 5: Bake
Bake for 18–22 minutes, or until a toothpick inserted in the muffin (avoid the cream cheese center) comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Muffin Success
- Chill the cream cheese mixture slightly so it holds its shape when spooned.
- Don’t overmix the batter—overmixing makes muffins tough.
- Use an ice cream scoop to portion batter evenly.
- For that bakery-style domed top, you can preheat oven to 400°F, then drop to 350°F after 5 minutes of baking.
Storage & Freezing
- Room temp: Store in an airtight container for up to 2 days.
- Refrigerator: Store up to 5 days.
- Freezer: Freeze individually wrapped muffins in an airtight bag or container for up to 3 months. Thaw overnight or microwave for 20–30 seconds.
Variations & Substitutions
- Gluten-free? Use a 1:1 GF flour blend.
- Add-ins: Fold in chocolate chips, chopped nuts, or dried cranberries.
- No cream cheese? Fill with Nutella or sweetened ricotta for a twist.
- No pepitas? Use chopped pecans or just streusel.
FAQ
Can I use homemade pumpkin puree?
Yes! Just make sure it’s thick and not watery—strain excess moisture if needed.
Can I make this dairy-free?
Use dairy-free cream cheese and replace eggs with flax eggs for a vegan version.
How do I keep the cream cheese from sinking?
Chill the filling first and don’t press it down into the batter.
Can I make mini muffins?
Absolutely. Just reduce the baking time to 10–12 minutes.
Final Thoughts
There’s nothing quite like a warm, pumpkin-spiced muffin with a gooey cream cheese center to make your day feel like fall—even if it’s July. This easy copycat Starbucks recipe gives you everything you love about the original, minus the drive-thru.